PORTUGUESE-STYLE BAKED FISH
My mom makes this and its also very common in the Portuguese restaurants of SE New England. This is fantastic with spaghetti and even better with roasted potatoes.
Provided by Transylmania
Categories Portuguese
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
- Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
- Preheat the oven to 350.
- In a baking pan pour about 1/3 of the sauce.
- Put the fish fillets on top of the sauce. Top with the sliced green pepper.
- Pour the wine over this and then top with lemon slices.
- Pour the rest of the tomato sauce over all and then top with minced parsley.
- Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!
Nutrition Facts : Calories 426.7, Fat 9.4, SaturatedFat 1.4, Cholesterol 124.7, Sodium 476.3, Carbohydrate 20.1, Fiber 4, Sugar 8.3, Protein 55
TILAPIA A LA PORTUGUESA
This is very easy to make and is simply delicious. The wine is an optional ingredient, but I think it really gives the fish great flavor.
Provided by canarygirl
Categories Tilapia
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375º.
- Place fillets in a baking dish.
- Brush with olive oil and season with salt and pepper.
- Layer vegetables over fish, and add wine if using.
- Season veggies with salt and pepper to taste.
- Cover baking dish tightly with foil.
- Bake 25-30 minutes or until fish flakes easily with a fork, and veggies are tender.
- Another way to do this is to pan fry the fish in a little olive oil, sautee the vegetables until tender and spoon the sauce over the fish.
- I just think that the oven is easier.
- Garnish with fresh chopped parsley.
TILAPIA MEUNIER
A classic meunier is simply a mild white fish seasoned and lightly dredged in flour, sauteed in butter and garnished with chopped parsley. In this recipe, the addition of lemon brightens the flavor. A handful of toasted stale breadcrumbs can be added to the lemon-butter mixture to create a slightly more substantial sauce with a note of toasty flavor.
Provided by SmHerndon
Categories Tilapia
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse fillets and pat dry. In small bowl combine flour, salt, pepper and thyme. Pour the dry mixture out onto a plate and dredge each fillet, lightly covering all surfaces; set aside. Cut stick butter into 1 oz. pats; set aside.
- Heat 1/3 of oil in large skillet over medium-high heat. Place 2 fillets (or more, just don't crowd skillet surface) in skillet and saute for several minutes on each side. Remove fillets from skillet, place on plate, and sprinkle with 1/3 parsley. Set in your oven as the remaining heat of fillet will crisp the fresh parsley. Repeat until all fillets are cooked.
- Pour off the oil and wipe skillet dry. Return skillet to heat and begin melting butter, 1 oz at a time until bubbling hot, but not brown. Quickly add the lemon juice and slices (capers if using); stir gently in the skillet until combined and warm. Pour over fillets and serve.
Nutrition Facts : Calories 360.9, Fat 24.4, SaturatedFat 11.4, Cholesterol 103.2, Sodium 977.2, Carbohydrate 10.2, Fiber 0.9, Sugar 0.5, Protein 26.6
PORTUGUESE PORK (PORCO FRITA á LA PORTUGUESA)
This comes from a friend of mine who lived in the Algarve region of Portugal. I once had this simple meal in a harbor-side restaurant and my friend gave me the recipe. Its been adapted a little quantity wise, to suit my taste. But friends love it.
Provided by PhilH
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut pork into small slices. Add all seasoning ingredients and 3 tbs of the oil to a large, shallow bowl and mix. Add pork and stir. Cover, and leave preferably overnight in fridge. Min 3 hours.
- Add remaining 3 tbs of oil to large skillet and put on high heat. When hot add pork mixture and stir fry until pork is cooked through (5 minutes). Then lower heat and simmer, stirring occasionally for a further 10-15 minutes.
- During this time, blanch the potatoes in boiling water and deep fry. When ready, add potatoes into pork mixture, stir and serve. Its that simple.I serve with fresh lemon wedges on the side to add that tangy extra if desired.
- For a less distinct flavor, lower the garlic and bay leaf quantities evenly.
- Cooking time does not include marinading.
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